Leek Pot with Carrots and Rice

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 tablespoon rapeseed oil
  • 500 g round beef
  • 750 g leek (net, so buy 1 k), in thin rins
  • 1 vegetable onion (s), diced
  • 300 g carrot (s), diced
  • 200 g lon rain rice
  • salt and pepper
  • 500 ml poultry broth or vegetable broth, preferably self-cooked
  • 0.5 ½ bunch parsley
  • possibly butter, to taste
Leek Pot with Carrots and Rice
Leek Pot with Carrots and Rice

Instructions

  1. Heat the oil, fry the mince in it until it is crumbly and brown. Add the diced onion, the diced carrot and the leek cut into thin rings. Steam everything for about 6 - 8 minutes in its own juice, then season with salt and pepper. Mix in the rice, pour in the broth and stir well. Cook for 20 minutes and then try to see if the rice is cooked enough. Sprinkle with chopped parsley and season with a pinch of butter.
  2. The vegetable onions and carrots give the stew a slightly sweet taste that is particularly popular with children.

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